Far Jiu Lobster

Name: Far Jiu Lobster
Cuisine: China
Ingredients: 1 (2-pound) lobster, fresh-killed (not boiled), deveined, with inedible interior parts removed; 1 teaspoon ginger juice mixed with 1 tablespoon of Far Jiu wine or Cognac (see note); 1½ teaspoons light soy sauce; 1 tablespoon oyster sauce; ¾ teaspoon salt; 1¼ teaspoons sugar; 1 teaspoon cornstarch; 1½ tablespoons Far Jiu wine or Cognac (see note); 2 scallions, washed, dried, with both ends trimmed, and cut into ½-inch pieces on the diagonal, white and green portions separated; 2 cloves garlic, minced; 3 tablespoons peanut oil; 2 tablespoons shredded ginger; Pinch of white pepper; 2 teaspoons sesame oil; 6 sprigs fresh coriander (for a garnish)

Far Jiu Guk Loong Har

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

A wonderful example of the inventiveness of the Cantonese kitchen, this dish is flavored with a very special Chinese wine. It is called Far Jiu, in Cantonese; Hua Tiao, in Mandarin. The reason I give you both names is to avoid some confusion. The wine is one of the several grades of Shao-Hsing wine. Some of them are quite like sherries, and these are what many of my recipes call for. This wine is the best grade of Shao-Hsing. It is lighter, smoother, and very much like a light Cognac in tas

Ingredients

Asia
China
Guangdong Province
Cantonese
Fish course
Pescatarian

Ingredients

Method